Best 3 Gravlax Fresh Salmon Marinated In Dill Recipes
**Gravlax: A Nordic Delicacy of Marinated Salmon**
Gravlax, a traditional Nordic dish, is a cured salmon that captivates taste buds with its distinct flavors and textures. This delicacy is prepared by marinating fresh salmon in a mixture of salt, sugar, and aromatics such as dill, juniper berries, and citrus zest. The curing process, which typically lasts for several days, allows the salmon to develop a firm texture and a complex flavor profile that combines salty, sweet, and tangy notes. Gravlax can be enjoyed as an appetizer, main course, or even as a topping for salads and sandwiches. This versatile dish is a testament to the culinary ingenuity of the Nordic region and its ability to transform simple ingredients into extraordinary delicacies.
Recipes in the article:
1. **Classic Gravlax Recipe:** This recipe provides a step-by-step guide to making traditional gravlax using fresh salmon, salt, sugar, dill, and a few other ingredients. It includes detailed instructions on preparing the marinade, curing the salmon, and storing it for optimal flavor.
2. **Gravlax with Beetroot and Horseradish Cream:** This variation of gravlax incorporates the vibrant flavors of beetroot and horseradish to create a stunning and flavorful dish. The recipe includes instructions on preparing a beetroot and horseradish cream sauce, which perfectly complements the cured salmon.
3. **Gravlax with Gin and Tonic:** This unique recipe infuses gravlax with the refreshing flavors of gin and tonic. The marinade is made with a combination of gin, tonic water, salt, sugar, and botanicals, resulting in a gravlax that is both savory and aromatic.
4. **Gravlax with Orange and Fennel:** This citrus-infused gravlax recipe uses orange zest and fennel seeds to create a bright and zesty flavor profile. The recipe includes instructions on preparing the orange and fennel marinade, as well as tips for serving and enjoying the cured salmon.
5. **Gravlax Gravlax Sushi Rolls:** This creative recipe combines the flavors of gravlax with the art of sushi-making. The recipe includes instructions on preparing gravlax sushi rolls with a variety of fillings and toppings, making it a perfect appetizer or main course for a special occasion.
With its distinct flavors and versatility, gravlax is a dish that is sure to impress and delight. Whether you are a seasoned chef or a home cook looking for a new culinary adventure, these recipes will guide you in creating this Nordic delicacy in your own kitchen.
GRAVLAX (FRESH SALMON MARINATED IN DILL)
This traditional Scandinavian recipe often appears on Christmas Eve smorgasbords. You can easily halve the recipe to serve a small gathering, too. Buy one fillet and cut it in half cross-wise or select 2 equal-size pieces of center-cut fillet weighing 1 1/2 to 2 pounds total. 12. Use previously frozen salmon or freeze fish at 0 degrees for 48 hours to kill any parasites that may be present.
Provided by lazyme
Time P4DT30m
Yield 72 slices
Number Of Ingredients 13
Steps:
- For the sauce, mix the mustard, vinegar and sugar in a small bowl.
- Gradually whisk in the oil.
- Stir in the dill.
- Refrigerate, tightly covered, up to three days.
- Whisk again before using.
- Serve slightly chilled.
- Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
- Wipe the flesh with a damp paper towel.
- Combine the salt, sugar and peppercorns in a small bowl.
- Rub the mixture onto the flesh side of both fillets.
- Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other.
- Place the salmon in a large plastic bag, press out the air and seal tightly.
- Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food.
- Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
- Lift fillets from the bag and discard the bag and accumulated liquid.
- Scrape the seasonings off the fish and pat dry. (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.)
- Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
- Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down).
- Begin slicing at the head end, making a 1/8-inch-thick slice.
- At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
- Using the knife, turn the slice over to the left as if turning the page of a book.
- Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
- Repeat with remaining fillet.
- Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
- NOTE: You can keep gravlax in the refrigerator up to 10 days after curing, serving it anytime withing that span. Wrap sliced or unsliced gravlax in plastic and store in the coldest part of your refrigerator.
SIMPLE, HOMEMADE SALMON GRAVLAX
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Steps:
- Gather the ingredients.
- Rinse the salmon fillets and pat them dry thoroughly.
- Use tweezers or pliers to pull out any pin bones, if necessary.
- Drizzle the aquavit or vodka evenly over the flesh of each fillet.
- In a small bowl, combine the salt, sugar, and pepper.
- Divide the mixture into 3 even piles within the bowl.
- Divide one of the thirds of curing mix in half and place on a rimmed baking sheet or baking pan in the shape of one of the fillets.
- Lay a fillet skin-side down on the mixture. Spread a third of the curing mixture on the flesh of that fillet.
- Spread the remaining third of the curing mixture on the flesh side of the other fillet. Sprinkle the dill, if using, over both fillets.
- Lay the second fillet flesh to flesh on the first fillet. Sprinkle the remaining curing mixture over the skin of the top fillet.
- Cover the fillets and baking sheet or pan with foil or plastic wrap. Place a cutting board or second baking sheet on top of the covered fish and top it with something heavy (cans, pots, or pans) to weigh the fish down. Place it all in the fridge and let chill for about 12 hours or overnight.
- Remove from the fridge, unwrap, and discard the accumulated liquid in the pan. Turn over the fillets so the bottom one is on top.
- Cover the pan, weigh down the fish again, and return to the refrigerator. Let chill another 12 hours.
- The fish is now cured and ready to serve, but it will continue to benefit from another 12 to 24 hours of being weighed down and chilled, so feel free to repeat these steps a second time around.
- When ready to eat, pat dry, and thinly slice the gravlax against the grain using a very sharp knife.
- Serve and enjoy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 3 g, Cholesterol 71 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 1625 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 pounds (24 servings), UnsaturatedFat 0 g
GRAVLAX (MARINATED SALMON)
This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available.
Provided by Andreacute Grisell
Categories Swedish
Time P3DT20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
- Rinse.
- Mash the dill stems in a mortar with a little of the salt.
- Mix with the rest of the salt, the sugar and pepper.
- Save the dill leaves for the sauce.
- Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
- Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
- Keep refrigerated for 72 hours, turning the fillets every 12 hours.
- Do not discard the liquid that forms.
- Scrape off the spices and discard the liquid.
- The salmon will keep refrigerated for about a week.
- For the sauce, mix mustard, sugar and vinegar.
- Add the oil a little at the time (as for mayonnaise), constantly stirring.
- Just before serving, add lots of dill and salt and pepper to taste.
- Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
- Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
- Serve the sauce separately.
- Also serve toasted bread and butter.
Tips:
- Choose the freshest salmon possible. This will ensure that your gravlax is of the highest quality.
- Use a sharp knife to slice the salmon. This will help to create even slices and prevent the salmon from tearing.
- Marinate the salmon for at least 24 hours. This will allow the flavors of the marinade to penetrate the salmon.
- Keep the salmon refrigerated while it is marinating. This will help to prevent bacteria from growing.
- Serve the gravlax with a variety of accompaniments. This could include crackers, bread, vegetables, or a sauce.
Conclusion:
Gravlax is a delicious and easy-to-make dish that is perfect for a special occasion or a simple weeknight meal. With its delicate flavor and beautiful appearance, gravlax is sure to impress your guests. So next time you're looking for a new way to enjoy salmon, give gravlax a try. You won't be disappointed!
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